Fresh Herb Profile: Dill Weed

Dill weed, an annual strong aromatic herb, native to the southern Europe and Mediterranean regions. Today, fresh dill is used extensively in Ashkenazi cuisine as the Ashkenazim adopted the flavours of Eastern Europe.

The fresh dill is a fast growing aromatic herb which has the appearance of a miniature fennel in that both have hollow stems, feathery leaves and clusters of pale yellow flowers. And when it comes to its flavour, the flavour of dill is clean and delicate with a subtle hint of anise or liquorice. Both dill seeds and the weed or leafy part can be eaten.

Other common names: Dill weed, garden dill, green dill and dill seed.

Botanical names:
European Dill (Anethum graveolens)
Indian or Japanese Dill (Anethum sowa)

Family: Apiaceae (formerly Umbelliferae)

Growing Dill
Sow the seeds in a sunny, well drained soil in spring and autumn. Dill grows best in a light, medium rich soil with plenty of moisture.

Buying Fresh Dill
Look for bunches which look bright green and fresh. They should have no sign of wilting or yellowing.